Rhubarb Scone Cake Recipes

RHUBARB SCONE CAKE

Steps:

• Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
• For the dough sift together flour, baking powder, sugar and salt into a large bowl.
• Work in butter using your finger tips until dough resembles coarse cornmeal.
• Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
• Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
• Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
• For the filling combine rhubarb and sugar in a bowl and stir to mix well.
• Pour filling into the pie dish.
• Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
• Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
• Bake until the crust is golden brown and the fruit tender for about 50 minutes.

RHUBARB SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

EASY RHUBARB SCONES

Steps:

• Preheat your oven to 400°.
• Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
• Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
• Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
• Sprinkle the scones with 1 Tablespoon sugar.
• Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
• Brush with melted butter and serve warm.
• Srore leftovers at room temperature in an airtight container for up to 3 days.
• Mix all the ingredients in a small bowl and whisk until smooth.
• Drizzle over the scones once they are cooled.